Levant Kitchen Pop Up

Luca Hadeed’s passion in the culinary arts developed at a young age in the Mediterranean kitchen of his aunt, mother and grandmother. It blossomed through his diverse childhood, where the Italian and French,Palestinian cultures mixed. After graduating with a Culinary arts degree from City College of San Francisco at 20, he searched further to evolve his own sense of creativity. His culinary repertoire flourished when he began his extensive internship at Cortez Restaurant, followed by Bacar under Chef Robbie Louis. After 4 years, he went to SPQR in San Francisco under Chef Nate Appleman. A year and a half later was when Luca obtained his first sous chef job at Medjools Restaurant, which ultimately led to the extension of his skills in the Mediterranean cuisine. After 3 years, he moved to AllSpice Michelin Star Restaurant under the expertise of Sachin Chopra. Moving on from three years later, he decided to take a year to expand his knowledge on charcuterie and butchering meats. In this field, he excelled in those skills.

Luca got his big break working under Chef Mark Liberman at AQ Restaurant for a year. From there he was able to gain unique flavors from many different styles of cuisines. That was ultimately where he learned that he wanted to pursue his love for Mediterranean food. Through his many years of working in the kitchen, he was able to host pop ups for 2 years that allowed for his style of food to become expressive. It was because of this he started Levant Kitchen. Levant is a large region of Western Asia in which Mediterranean styles and culture is widely present, and he decided to mix all the ethnic influences for his own sense of cuisine. In 2019, Luca joined Town Hall Restaurant in Downtown San Francisco under the owners and world renowned chefs, Mitch and Steve Rosental. He later became executive sous chef of Town Hall.